Let’s just hope the restaurants that do use the system pass on the lower costs to diners. Such is the case of those detailed in the story. Last spring, I also saw an affordable tank wine (“Mas vino,” pictured above) offered by the glass at Small Shed Flatbreads in Mill Valley. I didn’t try it because I was too busy trying a prosecco.

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4 Responses to “Wine, yes tanks”

This is not an new concept, in fact it has been around since the mid to late 1980’s. For governmental purpose (and qualitative/oxidative) reasons Nitrogen must be used to push the wine. If you use carbon dioxide it can carbonate the wine, the ATF wouldn’t get the higher sparkling tax rate. The faucets and tapper must be food grade plastic, the acid in the wine corrodes regular beer equipment. I was working in Viginia (the mid eighties) when Taylor California Cellars (then owned by Seagrams) did the roll out on their Stainless Steel keg, other companies alos tried it. Eggman